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Cranberry: Cranberry-Pear Pie

Source of Recipe

Jeanne Ambrose


List of Ingredients

1 recipe Pastry for Double-Crust Pie * (RECIPE BELOW)
1 cup sugar
1/4 cup water
4 cups thinly sliced, peeled, and cored pears
2 cups fresh cranberries
3 Tbsp. cornstarch
1/4 cup cold water
1/2 tsp. aniseed, crushed (optional)
1 beaten egg white
1 Tbsp. water
Coarse sugar




Recipe

Prepare pastry. On a lightly floured surface roll out half of the pastry into a circle about 12 inches in diameter. Transfer rolled-out pastry to a 9-inch pie plate. Cover remaining pastry; set aside.

In a large saucepan combine the 1 cup sugar and the first 1/4 cup water. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Add pears and cranberries. Return to boiling; reduce heat. Simmer fruit mixture, uncovered, over medium-high heat for 3 to 4 minutes or till cranberries pop, stirring occasionally.

In a small bowl combine cornstarch and the 1/4 cup cold water. Stir cornstarch mixture into the cranberry mixture. Bring to boiling; reduce heat. Simmer for 2 minutes, stirring occasionally. Remove from heat and stir in aniseed, if desired.

Transfer cranberry mixture to the pastry-lined pie plate. Trim pastry to edge of pie plate. On a lightly floured surface roll remaining pastry into a 12-inch circle. With a 1-inch holiday cookie cutter, cut shapes from center of pastry, reserving cutouts. Cut slits in pastry if not using cookie cutters. (To order mini cookie and pastry cutters, see page 162.)

Place pastry on filling and seal. Crimp edge as desired. Combine egg white and I tablespoon water; brush onto pastry. Sprinkle with coarse sugar. Top with holiday cutouts, if using. Brush cutouts with egg white mixture. To prevent overbrowning, cover the edge of the pie with foil.

Bake in a 375 [degrees] oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or till the top is golden. Cool on a wire rack. Serve warm or at room temperature.

YIELD:

*Pastry for Double-Crust Pie:

Stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening till pieces are size of small peas. Using 6 to 7 tablespoons total cold water, sprinkle I tablespoon water over mixture; toss with fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Use immediately, or cover and chill till needed.

Nutrition facts per serving: 43 5 cal., 18 g total fat (4 g sat. fat), 0 mg chol., 142 mg sodium, 67 g carbo., 4 g fiber, and 4 g pro. Daily Values: 0% vit. A, 11% vit. C, 1% calcium, and 10% iron.